Grill the pizza_ The recipe for the Italian grill alternative

Mamma Mia are the good ones – our crispy pizzas
from the grill. From the grill? Oh yes! we move our Trattoria outside and are
happy about a vegetarian grill pleasure à la Mamma.

Always on the grill: meat. And a few sausages.
Maybe also some vegetables and a feta packet with fruit. New: a crispy pizza
from the grill – topped with creamy mozzarella and fruity tomatoes. Also
delicious: a topping of tuna and onions or ham and pineapple.

Funghi? Tonno? Or prosciutto? We can’t decide and
grill many different pizzas. The great thing: The smaller the pizza pieces, the
faster they are ready. A garden like in Bella Italia – heavenly!

By the way, the recipe is also ideal for the next
garden party. The only thing you should prepare is the dough – unless you use
ready-made dough from the refrigerated shelf. Then you can simply pour the
ingredients into small bowls and each one covers his own piece of pizza. This
is a clever way to avoid disputes about tastes.

What one should pay attention to is that the
pizzas also get heat from above. This way they cook faster. But you can simply
fold down the lid of many grills. Small tip: If you don’t have a kettle grill,
simply cover your grilled pizzas with a lid or a pot. It couldn’t be easier!
Alternatively, you can also invest in a pizza stone.

And for dessert we already have an idea – there
are crispy cookies with a heart of grilled marshmallows and melted chocolate.

Grill Pizza Recipe

Ingredients:

500 g finished pizza dough,
alternatively you can make the pizza dough yourself: The original recipe

500 g tomatoes,

8 dried tomatoes (marinated in
oil),

225 g mozzarella,

75 g Parmesan cheese,

coarse sea salt,

Pepper from the mill,

1/2 bunch basil

Preparation

Divide the dough into 3 pieces,
cut 3 pieces of baking paper and spread them thinly with oil. Roll out the
dough pieces on the baking paper, brush with a little oil and let rest for 10
minutes.

In the meantime, mix the dried
tomatoes with pepper and a pinch of salt.

Place the pizza bases with the
baking paper side up on the grill rack and grill for 3-5 minutes with the lid
closed. Remove from grill, remove the baking paper and place on the work
surface with the grilled side facing up.

Pluck the mozzarella into small
pieces and spread on the bottom, covered with dried and fresh tomatoes and
sprinkle with the grated Parmesan cheese.

Bake the pizza pieces again with
the lid closed for 3-5 minutes. The pizza is ready when the cheese has melted
and the underside is crispy.

By the way, there is also an Asian version of it: Asia
sends its regards: Vietnamese pizza from the grill